Easy Sorghum Breakfast Bowl Recipe (High-Protein, Gluten-Free!)

Easy Sorghum Breakfast Bowl with Banana, Strawberries, and Almond Butter

Easy Sorghum Breakfast Bowl with Banana, Strawberries, and Almond Butter

Introduction

There’s a reason why breakfast bowls have exploded in popularity: they're vibrant, customizable, and packed with nutrients to fuel your morning hustle. Whether you crave something hearty, fruity, or high in protein, breakfast bowls offer endless combinations to match your energy needs and taste preferences.

One ingredient you might not have discovered yet is sorghum — a powerhouse grain that's not only naturally gluten-free but also rich in protein and fiber, making it the ideal foundation for your first meal of the day.

In this recipe, we'll show you how to create a quick, protein-packed breakfast bowl using gluten-free sorghum that will energize your body, delight your taste buds, and become a go-to in your healthy eating routine.

Ingredients

• 1 cup cooked sorghum (pre-cooked or freshly prepared)
• 1/2 cup Greek yogurt (or dairy-free alternative)
• 1 tablespoon almond butter
• 1/4 cup fresh berries (blueberries, strawberries, raspberries)
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup (optional)
• 1/4 teaspoon ground cinnamon
• 2 tablespoons chopped nuts (almonds, walnuts, pecans)
• Pinch of sea salt
• Optional add-ins:
• Sliced banana
• Pumpkin seeds
• Shredded coconut
• Dark chocolate chips for a sweet twist

Step-by-Step Instructions

1. Prepare the Sorghum : If you haven't pre-cooked the sorghum, rinse 1 cup of dry sorghum under cold water. Bring it to a boil with 3 cups of water, then simmer covered for about 50–60 minutes until tender but chewy. Tip: For a creamier texture, soak the sorghum overnight before cooking.

2. Assemble the Base : Spoon 1 cup of cooked sorghum into a large bowl. Warm it slightly if desired for a cozy breakfast feel.

3. Add the Protein Boost : Top the sorghum with 1/2 cup of Greek yogurt. For a plant-based option, swap in coconut or almond yogurt.

4. Layer on the Goodness : Drizzle 1 tablespoon of almond butter across the top, then scatter your favorite fresh berries.

5. Sprinkle for Texture : Add a tablespoon each of chia seeds and chopped nuts. Dust with ground cinnamon and a pinch of sea salt for balance.

6. Sweeten to Taste : Drizzle honey or maple syrup if you like your bowl on the sweeter side.

7. Mix and Enjoy : Give it a gentle mix or savor each layer individually. Your high-protein, gluten-free sorghum breakfast bowl is ready!

Sorghum Breakfast

Why Sorghum?

• Sorghum is not just another ancient grain; it’s a nutritional powerhouse that deserves a spot in your pantry.
• Gluten-Free: Perfect for those with celiac disease or gluten sensitivity.
• High in Protein: Sorghum offers about 10 grams of protein per cooked cup — ideal for a strong start.
• Rich in Fiber: Helps in digestion, promotes satiety, and supports a healthy gut.
• Packed with Antioxidants: Sorghum contains polyphenols that may reduce inflammation.
• Sustainable Crop: Sorghum is environmentally friendly, needing less water than other grains.
• Choosing sorghum means choosing a healthy body and a healthier planet.

Tips for the Perfect Breakfast Bowl

Best Toppings for Sorghum Bowls

• Fruits: Fresh berries, banana slices, pomegranate seeds
• Nuts and Seeds: Almonds, walnuts, pumpkin seeds, chia seeds
• Creamy Additions: Nut butters (peanut, almond, cashew) and Greek yogurt
• Sweeteners: A touch of honey, maple syrup, or agave nectar
• Textures: Toasted coconut flakes, cacao nibs, granola
• Mix and match to create new flavor combinations daily!

How to Store Sorghum for Meal Prep

1. Cook in Batches: Make a large batch of sorghum and store it in an airtight container in the refrigerator for up to 5 days.
2. Freeze for Later: Portion cooked sorghum into freezer bags for up to 3 months. Defrost overnight or heat directly from frozen.
3. Portion Your Bowls: Pre-assemble breakfast bowls in mason jars for a grab-and-go meal throughout the week.
4. Meal prepping sorghum ensures a nutritious breakfast is always just minutes away.

Common Mistakes to Avoid

1. Overcooking the Sorghum: Sorghum should retain a slight chewiness. Overcooking results in a mushy, unappetizing texture.
2. Choosing Watery Toppings: Fresh fruits are great, but too much juicy fruit (like overly ripe peaches) can make your bowl soggy.
3. Skipping the Seasoning: A pinch of salt and spices like cinnamon make a huge difference in enhancing flavor.
4. Ignoring Texture Variety: Layer textures—creamy, crunchy, chewy—for a more satisfying eating experience.
5. Forgetting to Rinse Sorghum: Rinsing removes dust and debris and improves the taste.
6. Avoid these mistakes to create a breakfast bowl that’s both stunning and scrumptious!

FAQ

Is sorghum healthier than quinoa?

Both grains are incredibly nutritious, but sorghum offers higher fiber and lower glycemic index benefits, making it better for sustained energy release.

Can I make sorghum bowls ahead of time?

Absolutely! Cook the sorghum in advance and assemble your bowls fresh each morning, or prep entire bowls to store in the fridge for a quick breakfast.

Is sorghum safe for celiacs?

Yes, sorghum is naturally gluten-free and completely safe for individuals with celiac disease or gluten sensitivities. Always check packaging for cross-contamination if severely allergic.